This almond milk is rich in flavour and creamy. I have my cereal with almond milk and make smoothies or even cakes with it. Almonds are high in calcium and therefore it is perfect replacement for milk. Do you know that daily intake of almond milk actually does wonders to you skin, nails and hair? Though it looks nicer if the almond milk is made with blanched almonds, it is perfectly alright to make it with almonds with skin on – it is just that the milk will be off white in colour.
200 g blanched almonds
1000 ml water
- Soak the almonds in a bowl of water overnight or at least a minimum of 8 hours.
- Drain the almonds and place them in a blender with the water and blend for about 2-3 minutes or until you get a smooth milk.
- Line a strainer with muslin cloth and place it on a deep bowl and pour the almond milk through it.
- Strain and squeeze the pulp in the cloth to ensure every bit of milk is out. Pour into a jug or bottle with airtight cover and keep refrigerated.
- If you like the almond milk runnier, add more water.
- You can serve it sweetened with honey or maple syrup or other sweetener.
- Transfer the almond pulp that is remaining on the cloth into a plastic bag or airtight container and keep refrigerated or frozen. This can be used for thickening curries or baked in low heat to make nut flour! Nut flour can be added to gluten free cake batters.